8-oz. can Sweet potatoes, drained, reserving 1/3 cup liquid
3 Tbl. Orange juice
1/4 cup Oil
1 Egg
1 tsp. Grated orange peel
1 1/2 cups All-purpose flour or unbleached flour
1/4 cup Sugar
1/4 cup Firmly packed brown sugar
1 1/2 tsp. Baking powder (I use Rumford brand)
1/4 tsp. Soda
1/4 tsp. Salt
2/3 cup Crisp rice cereal, crushed

1/2 cup Powdered sugar
1 tsp. Grated orange peel
2 tsp. Orange juice
1/2 tsp. Corn syrup (white or clear)

Heat oven to 350º F. Grease bottoms only of 12 muffin cups or line with paper baking cups. In large bowl, combine sweet potatoes, reserved 1/3 cup sweet potato liquid, orange juice, oil, and egg; beat 1 minute at medium speed. Stir in orange peel. Lightly spoon flour into measuring cup; level off. Add flour, sugar, baking powder, soda, salt and crushed rice cereal to sweet potato mixture; stir just until dry particles are moistened. Fill prepared muffin cups 2/3 full. Bake at 350ºF for 20 to 25 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan; cool 15 minutes.

In small bowl, combine glaze ingredients; stir until smooth. Spread over muffins.

Yield: 12 muffins

Nutrition information per serving:
Serving size: 1 muffin Percent U.S. RDA Per serving
Calories 190 Protein 4%
Protein 2g Vitamin A 40%
Carbohydrate 32g Vitamin C 10%
Fat 6g Thiamine 8%
Sodium 130mg Riboflavin 4%
Potassium 50mg Niacin 4%
Calcium 2%
Iron 4%
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